Spaghetti Carbonara my way
Carbonara is an Italian pasta dish from Rome based on eggs, cheese, bacon, and black pepper. Spaghetti is usually used as the pasta; however, fettuccine, rigatoni, linguine or bucatini can also be used. I like to use mushrooms, thyme and oregano to lift the flavour to another hight , very quick and easy to use make as a midweek dinner or perfect if you have unexpected guests.
Ingredients
* 400g/14oz dried spaghetti
* 175g/6¼oz piece smoked pancetta, rind removed
* 150g sliced mushrooms
* 1 medium onion diced
* 2 tbsp extra virgin olive oil
* 3 garlic cloves, finely chopped
* 2 tbsp fresh thyme
* 2 tbsp fresh oregano
* handful flatleaf parsley leaves, finely chopped
* 3 large free-range eggs, beaten
* 50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated
* salt and freshly ground black pepper, to taste
Preparation method
* Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.
* Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.
* Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and onion fry until lightly golden. Add the mushrooms, thyme, oregano, garlic and parsley and cook for a few minutes more, then remove from the heat and set aside.
* Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.
* Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.
For more info please mail or call; simon.bingham@simons-sauces.com , 0031(0)642297107
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